Bakery Style Pumpkin Chocolate Chip Cookies

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

• Pumpkin: Be sure to use the 100% pumpkin puree and not pumpkin pie filling. Blot the puree by pressing paper towels on it until they’re not absorbing much liquid.
• All-purpose flour: As always, it’s essential to make sure you’re using the spoon and level method to measure your flour when baking. Too much flour can result in drier, harder cookies, which you don’t want with these!
• Sugars: We use a combination of both dark brown sugar and granulated sugar for these cookies. I use more brown sugar than granulated white sugar because it results in a more moist, soft, and chewy cookie. I prefer to use dark brown sugar for these cookies because the molasses content gives these cookies a subtle caramel flavor, which pairs so well with the pumpkin.
• Egg + 1 egg yolk: The extra egg yolk adds richness, soft tenderness, and helps bind the dough. Make sure both your egg and egg yolk are at room temperature.
• Chocolate: I am loving the Guittard super cookie chips, but any type of chocolate chips work. You can use semi-sweet chocolate chips, mini chocolate chips, chopped chocolate, etc. I like to use a combination of each chocolate.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Expert Tips

• Blot pumpkin: Don’t skip blotting the pumpkin! This helps to remove excess moisture and prevents adding too much moisture to the cookie dough (too much moisture makes the cookies spread too much, which we don’t want).
• Spoon and level flour: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
• Don’t over-mix: Be careful not to over-mix. Mix the wet and dry ingredients just until no flour streaks remain, then gently fold in the chocolate chips. 
• Double up the cookie sheets: Double panning is a tip to slow the heat to the bottom of the cookie. To do so, simply flip a cookie sheet upside down. Then, place another cookie sheet on top of it (so the bottoms are touching). Place your cookies on top of the top sheet and bake your cookies!
• Pull the cookies out before you think they are done: The cookies will continue to cook on the hot baking sheets once you pull them out of the oven. Be sure not to over-bake these cookies in order to achieve super gooey and soft centers.
• Top the freshly baked cookies: I like to top the freshly baked cookies with a few more chocolate chips right when they come out of the oven to help give them a pretty presentation.
• Make ahead: You can make the dough in advance and keep it in the refrigerator for up to 2-3 days. Be sure to bring the dough to room temperature, then scoop and bake.

Variations / Substitutions

• Different chocolate chips: One of my favorite things to do with these cookies is to use a variation of different types of chocolate. You can use regular chocolate chips, mini chocolate chips, chocolate chunks, or even a chopped chocolate bar (great for getting pools of chocolate). You can also use a mix of dark chocolate, milk chocolate, semi-sweet, or white chocolate chips.
• Nuts: Make these cookies with half chocolate chips and half walnuts!
• Smaller cookies: You can make these cookies smaller if you prefer a more regular-sized cookie. Just be sure to adjust the baking time as needed.
• Gluten-free: Swap the all-purpose flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

Storage / Freezing

• To store: Store these pumpkin chocolate chip cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months. 
• Freeze baked cookies: Let cookies cool completely. Then freeze in an airtight container for up to 3 months.
• Freeze cookie dough: To freeze the cookie dough, scoop the dough balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the cookie dough straight from the freezer; just add an extra minute or so to your bake time. Ovens may vary. 

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5 from 8 reviews

Bakery-Style Pumpkin Chocolate Chip Cookies

Prep: 15 minutes mins

Cook: 12 minutes mins

Total: 27 minutes mins

Servings: 10 large cookies

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If you love bakery-style cookies, you do not want to miss these Pumpkin Chocolate Chip Cookies! They're soft, thick, and loaded with melty chocolate chips. These cookies have everything you love about my famous Kroll's Kookies, but include the perfect amount of warm pumpkin spice flavor.

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Ingredients

• ▢ 3½ cups all purpose flour (spooned and leveled)
• ▢ 1 tsp. baking soda
• ▢ 1 tsp. fine salt
• ▢ 3 tsp. pumpkin pie spice
• ▢ 1 cup butter (unsalted, cold, cubed)
• ▢ 1 cup dark brown brown sugar (packed)
• ▢ 2/3 cup granulated sugar
• ▢ 1 egg + 1 egg yolk
• ▢ 1/2 cup 100% pumpkin puree (blotted to 1/3 cup)
• ▢ 1 Tbsp. vanilla extract
• ▢ 1½-2 cups Guittard super cookie chips, semi-sweet chocolate chips, mini chocolate chips, chopped chocolate, etc.

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Instructions 

• Preheat and prep: Preheat the oven to 350°F (175°C). Line a couple of baking sheets with parchment paper.
• Prepare pumpkin: Line a plate with paper towels and spread the pumpkin puree in a thin layer. Gently blot with additional paper towels until reduced to about 1/3 cup.
  1/2 cup 100% pumpkin puree
  
• Whisk dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set aside.
  3½ cups all purpose flour, 1 tsp. baking soda, 1 tsp. fine salt, 3 tsp. pumpkin pie spice
  
• Cream butter & sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cold, cubed butter with the dark brown sugar and granulated sugar on medium speed until well combined and slightly fluffy, 2–3 minutes. It will look more like a paste.
  1 cup butter, 1 cup dark brown brown sugar, 2/3 cup granulated sugar
  
• Add wet ingredients: Beat in the egg, egg yolk, blotted pumpkin puree, and vanilla extract until smooth and fully incorporated.
  1 egg + 1 egg yolk, 1 Tbsp. vanilla extract
  
• Combine dry & wet ingredients: Gradually add the dry ingredients into the wet mixture, mixing on low speed just until combined. Do not over-mix.
  
• Fold in chocolate: Using a spatula, fold in 1½–2 cups of chocolate. I like to use a combination of each chocolate.
  1½-2 cups Guittard super cookie chips, semi-sweet chocolate chips, mini chocolate chips, chopped chocolate, etc.
  
• Scoop dough: Scoop dough into large balls and place onto prepared sheets (you should get about 10 large cookie dough balls in total).
  
• Bake: Bake for 12-14 minutes, until edges are set but centers still look slightly soft. Do not over-bake. Start Timer
  
• Cool: Gently place a few more chocolate chips on top of cookies when out of the oven. Let cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
  

Nutrition Information

Serving: 1cookie, Calories: 567kcal (28%), Carbohydrates: 82g (27%), Protein: 6g (12%), Fat: 25g (38%), Saturated Fat: 15g (94%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 65mg (22%), Sodium: 487mg (21%), Potassium: 177mg (5%), Fiber: 2g (8%), Sugar: 46g (51%), Vitamin A: 2501IU (50%), Vitamin C: 1mg (1%), Calcium: 59mg (6%), Iron: 3mg (17%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

📸 Photography by Creating Kaitlin